2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Speaking of turmeric, the image that comes to mind is of bright yellow or orange-colored roots. Turmeric has over 100 species and varieties. One of them is White turmeric. It was introduced to Europe by Arab traders around the sixth century, but its use as a spice in the West is extremely rare today.
The most used part of white turmeric is its roots. They have a white color and aroma reminiscent of ginger. Their taste is slightly bitter. In Indonesia they are ground to a powder and added to white curry pastes, while in India they are used fresh. In Thai cuisine it is used raw and cut into thin strips in some Thai salads. It can also be served cut into thin slices along with other herbs and vegetables and with some types of Thai hot pastes.
From the roots of white turmeric oil is made, which is for export to Europe. The oil is extracted by steam distillation and is used to flavor perfumes, soaps, oils and others. The resulting oil is greenish-black in color and has an aroma that is described as similar to mango, camphor or ginger.
White turmeric is a rich source of essential oils and also contains starch, curcumin, arabine and others. Curcumin and other substances found in turmeric are powerful antioxidants. Studies show that the antioxidant activity of curcumin is stronger than that of vitamin C. This antioxidant activity of curcumin is beneficial in many diseases such as diabetes, cancer, bipolar disorder and others.
Curcumin has antimicrobial properties that inhibit the growth of bacteria, viruses and fungi. It is also a strong anti-cancer agent. One of the reasons why curcumin is known is its strong anti-cancer activity. Studies show that curcumin manipulates more than 20 biochemical targets in the body to kill cancer cells.
Curcumin can inhibit the growth of cancer in the early stages as a chemoprophylactic agent, as well as prevent the growth of tumors. It is even used in the treatment of AIDS.
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